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Korean Stir Fried Glass Noodles JapChae 잡채


I got a few requests recently for a veggie video.  Sometimes I’ll snack on baby carrots with ranch.  I didn’t suppose that would make for an interesting video.  I thought about it and the realization that there are volumes and volumes of Korean recipes that spotlight veggies started flooding my notebook.  How to choose, how to choose?  Simple.  I almost always narrow down video choices to what I feel like eating that day.  (Hope that answers that question).

This dish is great.  When I was compiling a list for future videos, a lot of them were mama’s favorites—fermented veggies, spicy veggie banchan, fried veggie pajeon, hot veggie soups.  Those, I promise will come.  This dish is great because it displays such a colorful variety of fresh Veggies (an awesome way to sneak in allll sorts of veggies), it’s fun to eat (and slurp with the kids)! and like I mention in the video, it takes 20 minutes!  Oh, and not to mention, the one below will yield leftovers that are still great for days!

Stir Fried Noodles 잡채
Prep time

Cook time

Total time



  • 2 cloves garlic
  • 1½ c onion
  • 2 bundles of “dangmyeon”/sweet potato noodles
  • ¼ c sesame oil
  • 1 c bell peppers
  • 1 c julienned carrots
  • 2 c shitake mushrooms (you can use whatever variety of Mushrooms you like or are within your budget/accessibility.
  • 1 package of baby spinach
  • ¼ c measure of soy sauce + 2 tb sesame oil + 2 tb sugar
  • ¼ c reserved noodle water
  • Pepper & sugar to taste
  • Sesame seeds

  1. Cook off your noodles and lubricate with your ¼ c sesame oil (put them in a pretty large and deep bowl)
  2. Lay your spinach directly on top of the hot noodles. The heat will help wilt and “cook” them down.
  3. Stir fry your garlic on your bed of onions. Set aside.
  4. Stir fry all of your other veggies: peppers, carrots, mushrooms, etc. (Remember to S & P each layer)
  5. Gather everything together in the bowl with your noodles.
  6. Dunk in your soy-sauce, sesame oil, sugar “sauce” and reserved noodle water
  7. Extra salt won’t be necessary but finish off with just a kiss of sugar to balance everything out..about 1-2 tb.
  8. Sprinkle with sesame seeds and serve warm.

Go crazy and add in whatever you like or want! It’s always a great idea to scour your local Grocery Store or Farmers Market and hand pick produce that looks beautiful to you. Add that in there! I’ve almost always had it this way ^^ but I’d also eat sweeter versions, or versions that included Surimi or Beef.

Slurp lots & have fun!

Love, your back to health and happy Squishy Monster!!!

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6 thoughts on “Korean Stir Fried Glass Noodles JapChae 잡채

  • Gourmandizer says:

    Made it for my family today. It was very flavoury and yet fresh. Thanx for the recipe. I love how you turn the cooking process into a game – it makes it so much easier to understand the basics of cooking. Greetings from Russia.

  • The Squishy Monster says:

    I’m so glad to hear it, my friend!!

  • Valerie says:

    Com som née da!! I love Japchae but never knew it was so easy to make. It was delicious!

  • The Squishy Monster says:

    I hope you’ll try it. Happy sunday, Valerie!

  • Shanna says:

    Hubby and I made this with one of your other recipes for our anniversary dinner to enjoy with the kiddos. 4, 10, and 15. We all loved it .. there was only one sad thing. There was no left overs!!!!

  • The Squishy Monster says:

    This makes me so happy that the kids were involved! Yay for adventurous eaters! I hope everyone has a great weekend, Shanna!!

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